Cuisinart Elite Collection MFP-108C Series Instruction Booklet And Recipe Booklet page 10

SALMON CREAM CHEESE
Delicious topping for any roasted bagel.
Try the zestier version with a crudités or as a spread for tea sandwiches.
Makes about 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
8 OUNCES [230 G (1 STANDARD
PACKAGE)] PLAIN CREAM
CHEESE, ROOM TEMPERATURE
AND CUT INTO 8 PIECES
2. Add the smoked salmon and pulse until fully
1 TO 2 PINCHES KOSHER SALT,
DIVIDED
PINCH FRESHLY GROUND BLACK
PEPPER
3 OUNCES (85 G) SMOKED
SALMON, CUT/TORN INTO
1-INCH (2.5 CM) PIECES
3 2-INCH (5 CM) STRIPS LEMON
ZEST (BITTER WHITE PITH
REMOVED), OPTIONAL
2 TEASPOONS (10 ML) DRAINED
CAPERS, OPTIONAL
3 SPRIGS FRESH DILL, OPTIONAL
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 56 (83% from fat)
sat. fat 3g
BASICS
18
food processor. Add the cream cheese, pinch of salt
and pepper. Pulse a few times to break up, and then
process until smooth.
combined, about 20 times. Taste and add additional
pinch of salt if desired.
NOTE: To add even more flavour to the cream
cheese, add the lemon, capers and dill. First add
the lemon zest and process to break up. Then add
the cream cheese, salt and pepper, processing until
combined. Add the capers, dill and salmon and
pulse until fully combined. Taste and adjust season-
ing as desired. With this version, the extra pinch of
salt is most likely not necessary because of the briny
flavour of the capers.
| | |
carb. 1g pro. 2g fat 5g
| | |
chol. 16mg sod. 160mg calc. 1mg
You'll be pleasantly surprised at how easy it is to make your own nut butter;
be sure to use unsalted nuts so you can control the amount of seasoning
2
¾
|
fiber 0g
¼
½
1
½
¼
¾
PEANUT BUTTER
in the final product.
Makes about 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Pulse peanuts about 10 times and
CUPS (500 ML) UNSALTED,
then process until drops of oil are visible and the
DRY ROASTED PEANUTS
mixture is very smooth, about 3½ to 4½ minutes. (You
TEASPOON (3.75 ML) KOSHER
may need to stop to scrape down periodically.)
SALT
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your
favourite nuts; try adding sweet or savory spices to the
spread for more complex flavour.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 116 (71% from fat)
|
sat. fat 1g
BASIC VINAIGRETTE
Classic vinaigrette – tossed with mixed greens or drizzle over
grilled chicken, this works great as a marinade, too.
Makes 1 cup (250ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the vinegar, shallot, mustard, salt
CUP (60 ML) CHAMPAGNE
and pepper to the bowl and process to combine and
VINEGAR
finely chop.
SMALL SHALLOT, PEELED
AND HALVED
2. With machine running, slowly pour the olive oil
TEASPOON (5 ML) DIJON
through the feed tube until all ingredients are
MUSTARD
homogenous, about 1½ minutes.
TEASPOON (2 ML) KOSHER SALT
Nutritional information per serving [1 tablespoon (15 ml)]:
TEASPOON (1 ML) GROUND
WHITE PEPPER Calories 93 (97% from fat)
|
sat. fat 2g
CUP (175 ML) EXTRA VIRGIN
OLIVE OIL
| | |
carb. 4g pro. 5g fat 10g
| | |
chol. 0mg sod. 105mg calc. 11mg fiber 2g
| | |
carb. 1g pro. 0g fat 11g
| | |
chol. 0mg sod. 80mg calc. 1mg fiber 0g
BASICS
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